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July 13, 2005

In the midst of yesterday’s sweltering heat, I visited Toronto’s newest gelateria and ordered every one of their 25 flavours. While that might sound crazy and excessive, it was all done in the name of this month’s Dine & Dish event, where Sarah of The Delicious Life asked us visit to a restaurant less than a year old. To help me with my gelato indulgence, I invited my food loving friends, Ken and Nancy to join me in my visit to the six week old Solferino Café.

Located in Toronto’s picturesque St. Lawrence Market district, Solferino Café is spacious and elegant in décor. Rows of dimly lit lamps hang from its lofty ceiling, and four tables, an espresso bar, and two Barcelona chairs let customers relax and escape from the humid Toronto summer. A ten foot window separates the kitchen from the dining area, and gives a glimpse of Solferino’s gelato makers in action. The store boasts a selection of 17 gelatos and 8 sorbettos that are made in-store daily.

In my two previous visits to Solferino, I ordered the small and medium sized cups, priced at $3.25 and $3.95 respectively. The scoops were very generous, and Solferino’s staff were happy to let me sample different flavours before I placed my order. Today however, we decided to order four $6 bowls each containing six medium-sized scoops.

For 90 minutes we sat at the bar eating nothing but gelato and sorbetto. Our first bowl contained lemon, cranberry, strawberry, mango, guava and Andean blackberry sorbettos. We unanimously chose guava as our favourite from this bowl for its refreshing and intense flavour. The sweet and creamy mango sorbetto came in a close second. My least favourite of the six was the lemon sorbetto, which I reminded me of bitter lemon pith.

July 01, 2005

About a month ago when Jennifer and Lyn invited Canadian food bloggers to take part in today’s Taste Canada event, they asked us to answer the question: What does Canada taste like to you?

That shouldn't be too hard I thought, after all I've lived here all my life. All I needed to do was think of something I liked and associated with being Canadian. Days passed without an answer, and eventually I realized that I couldn't really say what was Canadian to me, because I had never experienced anything else. Of course, it would be easy to say that things like maple syrup and ice wine are Canadian, because Canada is a leading producer of those products. But to figure out what Canadian food I would miss most if I were to move away and live in another country... that’s something only experience can answer.

And so for the past few days I’ve just been sitting here puzzled, twiddling my thumbs, and looking at everyone else’s impressive entries. I was troubled (and perhaps even a bit embarrassed) that my favourite foods I grew up with, Pillsbury croissants, Jell-O, and chocolate were all distinctly non-Canadian and were abundant in other parts of the world.

The more I thought about it, the more I realized that for me, Canadian food is much more about the experience than about a particular type of food. For the past two years I’ve lived in the heart of downtown Toronto, about a two minute walk from the CN Tower. Each weekend I make the short trek to at least one of Toronto’s fine food markets.

February 22, 2005

I'm honoured to be amongst the food bloggers who have been asked to create and present an award for the inaugural Independent Food Festival & Awards. The IFFAs, run by TasteEverything.org, gives each blogger the opportunity to come up with an award to present to a person or organization creating exceptional food. Each award should be creative and unique – so if you take a look at other food blogs today, I’m sure you’ll find many awards that are truly weird and ingenious.

From the start, I wanted to present an award that was distinctly Canadian. While Canada may not be a food mecca like France or Italy, it does produce some world class food that’s delicious and extraordinary. Without a doubt, my favourite local ingredient is maple syrup, also known as ‘liquid gold’. It tastes wonderful by itself and pairs beautifully with other foods including pancakes, fruits, pork, salmon, nuts, and chocolate. If memory serves me correct, Canada produces 80% of the world’s maple syrup supply. It’s not as though we brush our teeth with maple syrup, but I probably would, if not for the cavities I would get.

I’m excited to be presenting the award for The Maple Syrup Confection Worth its Weight in Gold. Over the past few weeks I’ve searched Toronto and the rest of Canada (via the Internet) for confections and sweets that use maple syrup as an ingredient. Last Sunday, two friends and I met to taste test 11 maple syrup confections. Needless to say, we were on a dizzying sugar high by the end of the day.

I’ve included tasting notes and rankings for each confection below. But first, without further delay, I would like to congratulate DC Duby Chocolatier from Vancouver, British Columbia, Canada for their Wild Squash Truffle, which we’ve chosen as the Maple Syrup Confection Worth its Weight in Gold.

DC Duby’s Wild Squash Truffle consists of a roasted squash - maple syrup ganache rolled in roasted pumpkin seeds. While the maple syrup flavour is subtle, its combination with squash and chocolate form a creamy and delicious ganache filling. In contrast, the crunchy shell of pumpkin seeds and dark chocolate adds bitterness to the truffle. This is a wonderfully unique and delectable truffle that’s certainly worth its price of $2.94, if not its weight in gold of $375.

August 15, 2004

From Euro modern cuisine to made-to-order burritos, Toronto has had its share of restaurant openings this summer. While my inability to procure a friend with access to a lofty expense account prevents me from reviewing each restaurant, I've pulled together a few articles and reviews on Toronto's latest.

Square

Located in the charming Yonge and Eglinton neighbourhood, Square opened in June to rave reviews. According to its website, Chef Neil McCue, formerly of Catch in Calgary, serves up Euro modern cuisine that showcases fresh seasonal and organic ingredients, with emphasis on fish and seafood. Square's goal is to deliver the 'ultimate modern metropolitan dining experience'. McCue's goal is for Square to be considered amongst Toronto's ten best restaurants. It all sounds good to me.Official WebsiteToronto Life articleToronto.com reviewGlobe and Mail review (added 9/23/04)

Since I live down the street from Friscos, I plan to go there often to find out what Cassoulet and Croque Monsieur should taste like before attempting to make my own. It's not everyday that a local brewpub gets transformed into a classic French brasserie, but it's a welcome change; particularly in an area that's become known for its unspectacular, touristy restaurants.Official WebsiteToronto.com review

June 07, 2004

While Toronto may not be considered by most to be a food destination, the city’s restaurant scene is one of the world's most ethnically diverse. To stay attune to Toronto’s latest restaurants, each week I will be posting links to new reviews and articles.